This is a delicious and easy recipe. It smells great cooking and is perfect for entertaining guests.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dredge the pork tenderloin slices in the flour, and shake off the excess. Melt butter in a large skillet over medium-high heat. Cook the tenderloin in the hot butter until golden brown on both sides and no longer pink in the center, about 5 minutes. Remove to a platter and keep warm.

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  • Pour the vermouth into the skillet, and bring to a simmer; cook for 1 minute. Add the chicken broth and lime juice. Cook and stir until reduced by about half. Stir in the cream, yellow mustard, honey mustard, and allspice. Pour the sauce over the pork to serve.

Nutrition Facts

459.5 calories; 20 g protein; 15.4 g carbohydrates; 146.1 mg cholesterol; 255.2 mg sodium. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/26/2008
Okay now I didn't doctor this much... just by necessity: I didn't have cream so I used canned evaporated milk as I often do in a pinch. (That's why I keep it in the house.) The first time I made it I just decided on it at the last minute as a way to use the pork I had thawed - huge hit. HUGE. Tonight I needed inspiration for dinner... and no thawed pork... so I made this with chicken. Again huge hit. REALLY huge. Will become a staple. And yes I use vermouth. This recipe is a good reason to keep it in the house. Read More
(26)

Most helpful critical review

Rating: 3 stars
10/07/2008
I couldn't wait to make this recipe - I love mustard sauces...but this was a disappointment. It should have been called Pork with Allspice Sauce. You better really like the taste of allspice to appreciate this - or I would suggest adding it in small quantities and adjust to taste. Read More
(9)
38 Ratings
  • 5 star values: 29
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/26/2008
Okay now I didn't doctor this much... just by necessity: I didn't have cream so I used canned evaporated milk as I often do in a pinch. (That's why I keep it in the house.) The first time I made it I just decided on it at the last minute as a way to use the pork I had thawed - huge hit. HUGE. Tonight I needed inspiration for dinner... and no thawed pork... so I made this with chicken. Again huge hit. REALLY huge. Will become a staple. And yes I use vermouth. This recipe is a good reason to keep it in the house. Read More
(26)
Rating: 5 stars
06/26/2008
Okay now I didn't doctor this much... just by necessity: I didn't have cream so I used canned evaporated milk as I often do in a pinch. (That's why I keep it in the house.) The first time I made it I just decided on it at the last minute as a way to use the pork I had thawed - huge hit. HUGE. Tonight I needed inspiration for dinner... and no thawed pork... so I made this with chicken. Again huge hit. REALLY huge. Will become a staple. And yes I use vermouth. This recipe is a good reason to keep it in the house. Read More
(26)
Rating: 5 stars
12/22/2008
This is so quick and easy. I substitute red wine for the vermouth (only because I don't keep vermouth on hand)and use WAY less allspice- between 1/4 to 1/2 tsp. The flavor is delicious. I like to serve it with buttered noodles and peas. Great for a weeknight dinner. Read More
(18)
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Rating: 5 stars
03/31/2008
Great recipe. Very tasty. I also used garlic with the butter when browning the pork and subsituted red wine for vermouth as the earlier suggested but I did not add any onions or tomatoes. After I added the cream and mustard I let the mixture simmer about another 15 min to further reduce it. Served it over egg noodles and it was great! Thanks. Read More
(16)
Rating: 3 stars
10/07/2008
I couldn't wait to make this recipe - I love mustard sauces...but this was a disappointment. It should have been called Pork with Allspice Sauce. You better really like the taste of allspice to appreciate this - or I would suggest adding it in small quantities and adjust to taste. Read More
(9)
Rating: 5 stars
02/26/2010
Very good! This came together so quickly and tasted very gourmet. I used savignon blanc instead of vermouth and dijon mustard instead of yellow. I also just used a T of honey instead of honey mustard. And I used more like 1 pound of pork. I served over egg noodles. It doesn't make a ton of sauce but I wasn't expecting it to be 'saucy' just a nice drizzle of sauce over each serving. Read More
(7)
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Rating: 5 stars
11/01/2011
Modified this recipe after reading comments. Doubled the sauce recipe adding twice the lime juice and leaving out the allspice. I added other seasoning I like instead. I used a red wine instead of Vermouth because that's what I had. I also added Panko to my flour. Served over noodles. IT WAS AWESOME! I will be coming back to this recipe many more times! Thanks Read More
(6)
Rating: 5 stars
11/02/2009
I've made this several times and it turns out great every time! The layers of flavor work well together. The allspice and mustard balance each other beautifully and the rest pull it all together. I wouldn't change a single ingredient. Read More
(5)
Rating: 5 stars
01/03/2012
Mmmm yummy what a great combination of flavours!!! Wasn't sure what to expect with the ingredients combination but what a lovely surprise thanks for sharing! Read More
(4)
Rating: 4 stars
01/30/2009
This was really good; I'll make it again but will add fresh garlic next time. Also don't forget the salt! It needs it! It wasn't saucy which I was expecting it to be (so I used 8oz of whipping cream rather than 4 oz). I would also like about 1/4 cup of lime juice vs. 1 T. I just made my own honey mustard with about 1 tsp of mustard and 1 T honey. Served over egg noodles. I think it would also be good to brown the entire tenderloin in a pan bake it in the oven slice it and serve the sauce oven. It was a lot of work dredging in flour and pan frying 2 batches. Read More
(4)